Kale, Collard & Coconut Quinoa Burritos

I have had many requests to share more quick, easy, and balanced plant based meals for those transitioning to a plant based diet as well as those interested in eating more vegetarian meals. I don’t usually eat out often, and I also desire having healthy yummy meals that don’t take forever to create. Although I have been more recently focusing primarily on eating a high raw plant based diet, I often love ending the day with a nutritious cooked meal as I have found that this suits me better.

Most of the meals that I’ve made have been created without recipes. I hardly ever make anything exactly the same way every time either. Feel free to make modifications, and add your own favorite spices or ingredients that you desire. Also buy as many of the ingredients organic if possible.

What you will need:

Collard Greens

Kale

Chard

Bell Pepper

Scallion Onions

Quinoa

Coconut Milk

Spelt Flour Tortillas**

Sprouts (Sunflower, Radish, Alfalfa etc.)

Tahini Dressing or Trader Joe’s/Annie’s Goddess Dressing*

Annatto Seeds

Medium Size Pot

Steamer

1. Crush up two teaspoons of annatto seeds with a mortar and pestle, coffee/spice grinder, or even the side of a knife. If you are unable to crush each seed, don’t worry. There may be a crunch or two in the final product, but it’s no big deal.

2. Cook one cup of quinoa in two cups of coconut milk and 1/4 cup of water with the crushed annatto seeds. You can also used organic canned coconut milk which is usually 13.5 ounces and add 1/2 cup of water. You may still need to add a bit of water along the way so check on the quinoa as it cooks. Once boiling, cook on the lowest setting for 30 minutes. The annatto seeds will turn the quinoa into a beautiful golden shade not to mention taste delicious!

3. Chop and steam the collard greens, kale, chard, bell peppers, scallion onions, and any other vegetables of your choice. I added about 1 cup of collards, 1 cup of kale, 3/4 cup of chard, half a bell pepper, and two scallion onions to the steamer. I put these veggies into the steamer once the water was boiling and allowed them to steam for about 7 minutes. I actually chose to steam extra to have these same steamed veggies as the side dish.

4. Rinse a handful of sprouts thoroughly.

5. Finally lay out your spelt flour tortilla and place a balanced amount of quinoa and steamed vegetables with sprouts adding tahini dressing and you are ready to enjoy. I’m not the best at rolling burritos so I didn’t even try as you may have noticed in the photos. Regardless this doesn’t effect the taste one bit!

*Please note that Goddess Dressing contains wheat and soy. I’m still working on creating my own from scratch, yet still wanted to offer this option which I know of. **Also spelt is an ancient non-hybrid grain, yet it is not gluten-free.

This is one of my favorite quick meals to create, and the savory flavor of these Kale, Collard & Coconut Quinoa Burritos will be heaven to your taste buds. You can add a small salad or any favorite side dish to complete. This will definitely serve four or more depending upon how you load your burritos. You will most likely have plenty of golden coconut quinoa left for another meal or even more burritos. Your choice.